A01=Joe Barth
allspice
Author_Joe Barth
black pepper
capsicum
Category=WB
cubeb pepper
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
food
food history
food history and culture
food history books
green pepper
long pepper
melegueta pepper
pepper
peppercorns
pink pepper
red pepper
schichuan pepper
spice
white pepper
Product details
- ISBN 9781442273924
- Weight: 390g
- Dimensions: 157 x 238mm
- Publication Date: 28 Feb 2019
- Publisher: Bloomsbury Publishing Plc
- Publication City/Country: US
- Product Form: Hardback
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If you are interested in pepper--its provenance, history, taste, and uses—then this is a book for you. J.E. Barth recounts the fascinating history of pepper from ancient times through the present and traces the challenges at each step of the pepper supply chain as it make its way from the growers to the kitchens and dining tables around the world. He covers quality assessment, storage, processing, taste and uses of pepper, including its cosmetic and pharmacological applications. A selection of recipes is included to provide a flavourful backdrop to this tasty guide to the world’s most popular spice.
J.E. Barth, PhD, teaches wine, spirits, and operations management courses at the School of Hospitality, Food and Tourism Management at the University of Guelph, Canada’s school for hospitality leadership. He has taught courses at Royal Roads University, the Cold Climate Oenology and Viticulture Institute (Brock University), Management Centre Innsbruck and for the Society of Management Accountants of Ontario. Joe has been a visiting professor at the Australian International Hotel School (Canberra) and at the Universidad de San Andres, Buenos Aires. Professor Barth has provided expert opinions in legal proceedings pertaining to licensed establishments and hotel contract law, worked as a consultant on a great lakes freighter, in Nicaragua, and Viet Nam. He is a lifetime member of the Honor Society of Phi Kappa Phi, and the recipient of numerous teaching awards.
